Anchovy toasts make a simple appetizer or lunch that’s rich in flavor. Anchovies are small, oily fish that are rich in omega-3 fatty acids and minerals like selenium – a mineral that is remarkably good for hair, skin and nails. Sadly, anchovies are little-loved. To make enough anchovy toasts for 6 servings, [...]
Maple-glazed Parsnips
January 10, 2009 By Leave a Comment
I love parsnips. They’re a wonderful comfort food for winter time. They’re also rich in vitamins including and minerals including folic acid and potassium. To make maple-glazed parsnips, you’ll need: 1 lb Organic Parsnips, Peeled and Sliced Thin 2 Tablespoons Ghee from Grass-fed Cows ¼ C Organic, Grade-B Maple Syrup Pinch of Sea [...]
Zucchini & Fingerling Potato Hashbrowns
August 24, 2008 By 3 Comments
A nice variation to the standard potato hashbrowns, this version includes zucchini which is nourishing, flavorful, affordable and it’s an easy way to get rid of all those zucchini overburdening your garden. You’ll need: 1 lb of Fingerling Potatoes 4 Small Zucchini or 2 Large Zucchini 1 Yellow Onion 1/4 Cup Ghee, Coconut Oil or [...]
Sauteed Greens with Garlic
August 24, 2008 By 8 Comments
This dish is a staple at our table regardless of season since quality greens are often available year-round. The dish is inexpensive, yet it can be made even less expensive by using the greens attached to the root vegetables you pick up at the market: the beet greens, the turnip greens etc. Greens [...]
Braised Turnips with Parsley
August 16, 2008 By 6 Comments
The humble turnip. It’s a much loathed vegetable. Yet, like other underdogs of the vegetable world, it is deeply rich in nutrients. Turnips are an especially good source of Vitamin C, manganese, copper and phosphorus and also contain good amounts of B vitamins. An added benefit of turnips is that they are [...]
Braised Fennel with Basil
July 26, 2008 By 2 Comments
I love fennel, but I generally hate anise. Go figure. Fennel is, traditionally, a folk remedy for gastric woes, colic and upset stomaches. This recipe is one of my favorites, though fennel’s season is so short in this area that I miss preparing it during much of the year. To make braised fennel with [...]
New-style Peas and Carrots
July 26, 2008 By 3 Comments
This isn’t the much-loathed dish of school cafeterias – that canned slop in which all the carrots held the same curiously cubic shape; rather, this is a new take on a classic dish. It incorporates parmex carrots, a curiously shaped baby carrot that are perfect for snacking as well as sugar snap peas and [...]
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